Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 bolillos, split
- 2 tbsp unsalted butter, softened
- 1 tbsp neutral oil
- 1/3 cup finely chopped white onion (for beans)
- 1 small garlic clove, minced
- 1 (15 oz) can pinto beans, drained, plus 1/3 cup liquid or water
- 1/2 tsp kosher salt, 1/4 tsp cumin, 1/4 tsp Mexican oregano, pinch black pepper
- 5 oz Oaxaca or Monterey Jack, shredded (about 1 1/4 cups)
- 2 Roma tomatoes, 1/4 cup diced white onion, 1 jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, 1/4 tsp salt
Do This
- 1. Preheat oven to 425°F (220°C). Line a sheet pan.
- 2. Make pico: combine tomatoes, onion, jalapeño, cilantro, lime, and salt; rest 10 minutes.
- 3. Cook beans: sauté onion in oil 3 to 4 minutes; add garlic 30 seconds. Add beans and liquid, seasonings; simmer 4 to 5 minutes; mash creamy.
- 4. Butter bolillos and toast cut-side up 6 to 8 minutes until lightly golden.
- 5. Spread beans on toasts, top with cheese; bake 3 to 5 minutes or broil 1 to 2 minutes until melted and bubbly.
- 6. Top with pico de gallo; add optional avocado, crema, or salsa. Serve hot.
Why You’ll Love This Recipe
- Comforting layers: buttery toast, creamy refried pinto beans, and melty, stretchy cheese.
- Fresh lift from bright, zesty pico de gallo balances the richness.
- Fast, budget-friendly breakfast or brunch that feeds a crowd.
- Flexible: swap cheeses, add eggs or chorizo, or make it vegetarian or vegan.
Grocery List
- Produce: 2 Roma tomatoes, 2 small white onions, 1 jalapeño, 1 lime, fresh cilantro
- Dairy: 5 oz Oaxaca or Monterey Jack cheese, 2 tbsp unsalted butter
- Pantry: 2 bolillos, 1 (15 oz) can pinto beans, neutral oil, kosher salt, black pepper, ground cumin, Mexican oregano
Full Ingredients
For the Pico de Gallo
- 2 medium Roma tomatoes (about 8 oz), seeded and finely diced (about 1 cup)
- 1/4 cup finely diced white onion
- 1 jalapeño, seeded and minced (use serrano for more heat)
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt, plus more to taste
For the Creamy Refried Pinto Beans
- 1 tbsp neutral oil (avocado, canola, or vegetable)
- 1/3 cup finely chopped white onion
- 1 small garlic clove, minced
- 1 (15 oz) can pinto beans, drained, plus 1/3 cup reserved bean liquid or water
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1/4 tsp Mexican oregano, crumbled
- 1/8 tsp freshly ground black pepper
For the Molletes
- 2 bolillos, split lengthwise (or 1 small French baguette cut into 4 pieces and split)
- 2 tbsp unsalted butter, softened
- 5 oz Oaxaca or Monterey Jack cheese, shredded (about 1 1/4 cups, lightly packed)
- Optional garnishes: 1 small avocado (sliced), 2 tbsp Mexican crema or sour cream, salsa roja or salsa verde, pickled jalapeños, lime wedges
Step-by-Step Instructions
Step 1: Preheat and set up
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup. Gather all ingredients and a medium skillet for the beans.
Step 2: Make the pico de gallo
In a small bowl, combine the diced tomatoes, 1/4 cup onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Toss to combine and set aside for 10 minutes to let the flavors meld and the salt draw out a little juice. Taste and adjust salt or lime as needed.
Step 3: Cook and mash the beans
Heat the oil in a medium skillet over medium heat. Add the 1/3 cup chopped onion and cook, stirring, until translucent, 3 to 4 minutes. Stir in the garlic and cook 30 seconds. Add the pinto beans and 1/3 cup bean liquid or water. Season with salt, cumin, oregano, and black pepper. Simmer 4 to 5 minutes, then mash with a potato masher until creamy but still a bit textured. If too thick, add 1 to 2 tbsp water. Keep warm over low heat.
Step 4: Butter and toast the bolillos
Place the split bolillos cut-side up on the prepared baking sheet. Spread each cut side lightly with the softened butter. Bake until the edges are lightly golden and crisp, 6 to 8 minutes.
Step 5: Spread beans and add cheese
Divide the warm refried beans among the toasted bolillo halves, spreading to the edges (about 1/3 to 1/2 cup per half). Top evenly with the shredded Oaxaca or Monterey Jack.
Step 6: Melt until bubbly
Return the tray to the oven and bake until the cheese is melted, 3 to 5 minutes. For browned, bubbly spots, switch to the broiler set to High and broil 1 to 2 minutes, watching closely to prevent burning.
Step 7: Finish and serve
Top each mollete with a generous spoonful of pico de gallo. Add optional avocado slices, a drizzle of crema, and salsa if you like. Serve immediately while the bread is crisp and the cheese is hot and melty.
Pro Tips
- Use day-old bolillos if possible; slightly drier bread toasts up extra crisp without getting tough.
- Beans should be spreadable, not runny. Add liquid a tablespoon at a time until creamy but thick.
- For maximum melt and browning, chill shredded cheese 10 minutes before topping, then finish under the broiler.
- Drain any excess juices from the pico before topping to keep the bread crisp.
- Warm your serving plates briefly in the oven so the cheese stays melty at the table.
Variations
- Chorizo Molletes: Brown 4 oz fresh Mexican chorizo, drain, and sprinkle over the beans before adding cheese.
- Egg-Topped: Add a fried or jammy egg to each mollete after baking; finish with pico and a pinch of salt.
- Vegan: Use plant-based butter and melty vegan cheese; refry beans in oil only and skip crema.
Storage & Make-Ahead
Refried beans can be made up to 4 days ahead and refrigerated in an airtight container, or frozen up to 3 months (thaw overnight and rewarm with a splash of water). Pico de gallo is best within 24 hours; store chilled and drain excess liquid before serving. Toast the bread and melt the cheese just before eating for best texture. To reheat assembled molletes (without pico), bake at 350°F (175°C) for 8 to 10 minutes; add pico after reheating.
Nutrition (per serving)
Approximate for 1 mollete half: 440 calories; 19 g protein; 48 g carbohydrates; 18 g fat; 8 g saturated fat; 6 g fiber; 780 mg sodium; 4 g sugars.
